I love recipe books. Recipe magazines. Recipe websites. Recipe shows on TV – Can tell that I love recipes? I often get inspiration from recipes and will use a recipe as a base and add my own twist. When I recently picked up a free Woolies Fresh magazine from the checkout, there was a section called ‘Sweet Surprise’. This was dedicated to desserts with vegetables in them.
I have made chocolate beetroot cake, orange zucchini cake and of course a carrot cake before, but these recipes in the magazine intrigued me. Espresso and Mushroom Cake and Creamy Cauliflower Cheesecake were the recipes that I had to try out! I decided to make the Espresso Mushroom Cake first, as I love dark chocolate cake.
Here is the recipe for Espresso and Mushroom Cake:
- 125g butter
- 250g dark chocolate, chopped
- 2 tbs instant espresso coffee powder (I had some Nescafe Gold left over from when my dad visited and used that)
- 125g caster sugar
- 150g button mushrooms
- 125g hazelnut meal
- 5 eggs, separated
- Preheat oven to 180 degrees
- Melt butter, chocolate, coffee and sugar in a saucepan on a low heat. Stir until this mixture is smooth. Set aside to cool
- Whizz your mushrooms up in a food processor
- Add hazelnut meal and process until combined
- Beat egg yolks into the lovely chocolate mixture, one at a time
- Stir mushroom mixture into the chocolate mixture
- Beat your egg whites until firm and fold this into the chocolate mixture
- Pour this into a 22cm springform tin that has been lined with baking paper and bake for 50 – 60mins
- Let the cake cool in the tin….once cool, dust with some cocoa and enjoy!
- Serve with cream and strawberries
Some observations from making this cake:
Using a food processor for the mushrooms blitzed them so finely that it created a moist mixture when added to the hazelnut meal. I was really surprised at how the two combined. This moistness added to the density of the cake. I’m not sure if you chopped your mushrooms by hand that you would get the same effect – you may need a food processor for this one.
Using a tin fully lined with baking paper does not create a smooth edge around the cake (which I didn’t mind). However, if you are looking for a smooth edged cake, only line the bottom of the pan with baking paper and lightly grease and flour the sides.
You could not taste the mushroom in this….seriously. I’m not sure if you were supposed to taste it or not, but as mentioned, the mushrooms added a moistness to the cake so perhaps this was their role. Also, as a novelty factor, an Espresso Mushroom Cake sounds interesting!
The bonus was my kids ate mushrooms without even knowing it! I knew better than to tell them there was mushrooms in the cake before they tried it – they thought it was really yummy.
Next time, I’ll let you know how I went with the Creamy Cauliflower Cheesecake.
Now over to you! Have you tried any interesting desserts that have vegetables in them? Please let us know in the comments below.